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5 Best Key Lime Pie Recipe

5 Best Key Lime Pie Recipe

Key Lime Pie with Meringue Topping

PA1113 Key Lime Pie lg 5 Best Key Lime Pie Recipe

 

Ingredients
Filling:
3 large egg yolks
1 (14-ounce) can sweetened condensed milk
2 teaspoons grated lime zest
1/2 cup freshly squeezed lime juice
1/2 cup heavy cream
1 prepared 9-inch graham cracker crust
Meringue:
4 egg whites
6 tablespoons sugar
1/2 teaspoon cornstarch
Pinch salt
Directions
Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the egg yolks and condensed milk. Stir in the lime zest, lime juice, and cream. Pour the filling into the crust and bake about 30 minutes or until firm. Remove pie from oven.

Meanwhile, in a medium bowl beat the egg whites until soft peaks form. In a second bowl, stir together the sugar, cornstarch, and salt. Add the sugar mixture, a little at a time, to the egg whites, beating between additions. Continue to beat until the sugar dissolves. Spoon the meringue over the hot pie filling. Torch the meringue to give it’s golden color; or bake for 10 to 12 minutes. Serve pie warm or at room temperature

Key Lime Pie

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Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans sweetened condensed milk
1 cup key lime or regular lime juice
2 whole large eggs
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest
Directions
Preheat the oven to 375 degrees F.

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees F.

In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

Bubba’s Key Lime Pie

PA1D08 30691 s4x3 lg 5 Best Key Lime Pie Recipe

 

Ingredients
Crust:
5 tablespoons butter, melted
1-1/2 cup graham cracker crumbs
1/2 cup slivered almonds
Filling:
1 (14-ounce) can sweetened condensed milk
1/2 cup Key lime juice
1 teaspoon grated lime zest
2 egg yolks
Meringue:
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
1 teaspoon grated lime zest
Directions
Preheat the oven to 350 degrees F.

For the crust: Combine ingredients and pat down into a 9-inch pie pan. Bake for 5 to 10 minutes.

For the filling: In a medium bowl, combine the milk, lime juice, and 1 teaspoon zest; blend in the egg yolks. Pour the filling into the crust.

For the meringue: Beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar and zest until the mixture is stiff. Spread the meringue over the filling; spread it to touch the edge of the crust all around. Bake for 12 to 15 minutes, or until the meringue is golden brown.

Key Lime-Coconut Pie

BT0910H key lime coconut pie s4x3 lg 5 Best Key Lime Pie Recipe

Ingredients
Pie:
4 large egg yolks
2 teaspoons grated Key lime zest
1 (14-ounce) can sweetened condensed milk
1/4 cup plus 2 tablespoons fresh Key lime juice
1/4 teaspoon pure vanilla extract
8 whole graham crackers, broken into pieces
1/4 cup sweetened coconut
2 tablespoons light brown sugar
6 tablespoons unsalted butter, melted
Coconut Whipped Cream:
1 1/2 cups very cold whipping cream
1/4 cup plus 1 tablespoon coconut cream (recommended: Coco Lopez)
2 heaping tablespoons confectioners’ sugar
1 vanilla bean, seeds scraped
1/2 cup sweetened coconut, lightly toasted, for garnish
Directions
For the pie: Preheat the oven to 325 degrees F.

Whisk together the yolks, zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened, about 2 minutes. Cover and set aside at room temperature for 20 minutes.

Combine the graham crackers, coconut, and sugar in a food processor and process into fine crumbs. Add the butter and process until the mixture just comes together. Pat onto the bottom and sides of a 9-inch glass pie plate. Place on a baking sheet and bake until lightly golden brown and firm, about 10 minutes.

Add the thickened filling to the warm crust, return to the oven, and bake the pie until the center is firm but jiggles slightly when shaken, about 15 minutes. Remove and let cool to room temperature, about 1 hour. Cover the surface and refrigerate until chilled and set, about 3 hours.

For the whipped cream: Combine the whipping cream, coconut cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.

To serve: Mound the coconut whipped cream on top and sprinkle with toasted coconut.

Pina Colada Key Lime Pie

BT0910H pina colada key lime pie s4x3 lg 5 Best Key Lime Pie Recipe Ingredients

Crust:
8 ounces graham crumbs
3 tablespoons melted butter
2 tablespoons honey
1/4 cup brown sugar
Filling:
16 ounces heavy whipping cream, very cold
2 tablespoons confectioners’ sugar
2 teaspoons pure vanilla extract
1 (14-ounce) can sweetened condensed milk
1/4 cup fresh diced pineapple (about the size of a pea), juice drained
1/4 cup shredded coconut, toasted
4 ounces Key lime juice (not Persian lime or lemon)
1/4 cup coconut chips, toasted, for garnish
Directions
Preheat the oven to 350 degrees F.

For the crust: Combine the graham crumbs, butter, honey, and brown sugar in a bowl. Do not over mix as it will make the crust tough.

Evenly spread the mixture on the bottom and up the sides of an ungreased 9-inch pie tin or glass pie dish. Bake for 8 to 10 minutes. Remove from the oven, place on a cooling rack, and let rest.

For the filling: Combine the cold whipping cream, confectioners’ sugar, and vanilla and whip, using a hand mixer or stand mixer, until peaks form.

Combine the sweetened condensed milk, diced pineapple, shredded coconut, and 4 ounces of the whipped cream mixture in a 6-quart mixing bowl and whisk well. (Place the balance of the whipped cream mixture in the fridge to keep it stiff.) Once well incorporated, slowly add the Key lime juice in intervals, do not add all at once. The juice will have a chemical reaction with the cream, causing it to thicken. Do not over mix as it will break down the mixture, causing it to become runny. The mixture will begin to thicken (you want it thick).

Once the crust has cooled, spoon the pie filling into the center of the crust and spread evenly towards the edges with a pastry knife or the spoon. Place into the fridge for 2 hours to completely set up.

Fill a pastry bag 1/2 way and squeeze dollops of the remaining whipped cream around the border of the cooled pie. Sprinkle coconut chips on top of the whipped cream border. Make a pot of coffee, cut the pie into your desired portion size, and sit down and enjoy!

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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